Joel Robuchon (Tokyo, Japan)

Chateau Restaurant Joel Robuchon
Yebisu Garden Place 2F
1-13-1 Mita, Meguro-ku, Tokyo 153-0062
Dining date: 11/18/12

chateau exterior

I wasn’t initially planning to dine here. I went to L’Atelier de Joel Robuchon at the beginning of my stay and was content on trying more of the Japanese food that I couldn’t get in America. At some point during my trip my thinking shifted and this place shot up my list. Was it all the Japanese food? Not sure; I don’t think so since I never actually got sick of it.

With 7 Michelin stars across 3 of his restaurants, Joel Robuchon has the most stars of any chef in Tokyo. The out-of-place-looking Chateau in Yebisu Garden Place houses two of the restaurants, the 2-star La Table (ground floor) and 3-star Le Chateau de Joel Robuchon (second floor).

interior

The three-star restaurant is very similar to his eponymous restaurant in Las Vegas with some similar signature menu items, kind of gaudy interior, and ridiculous breadcart. Dinner is downright expensive with set menus going up to ¥40,000. Lunch seemed to be a relatively reasonable visit with menus ranging from a weekday-only 5-course menu at ¥6,000 going up to ¥15,000. We went with the ¥15,000 menu, offering 8 courses.

placesetting

We began with a little bubbly.

champagne

Sea urchin with a delicate crustacean jelly and cauliflower cream

Sea urchin with a delicate crustacean jelly and cauliflower cream

The first thing out of the kitchen was this dish, complete with a special plate. This was very similar to something I’d had in Las Vegas. The jelly had a strong crustacean flavor though it was clean and crisp. A cauliflower cream was an excellent accompanying flavor profile, having a creamy sort of earthiness to go along. Bright, fresh uni pieces sat at the bottom yielding a little bit of sweetness with each bite.

Not unlike the Las Vegas restaurant, the Tokyo outpost has the most impressive breadcart I’ve ever seen. Selections were taken back into the kitchen to be warmed through. My first set was a mini ham and cheese croissant (delish!) and milk bread (one of my favorites from the past).

bread cart

bread

Potato salad served with tomato confit, parmesan shavings and autumn truffle

Potato salad served with tomato confit, parmesan shavings and autumn truffle

This really wasn’t like a typical potato salad; instead, warm soft potatoes were beautifully plated with sweet tomato confit, parmesan, bitter greens and truffles. It was exceedingly simple but well-executed, with a careful balance of flavors full of umami.

Sauteed duck liver served with a parmesan cheese risotto

Sauteed duck liver served with a parmesan cheese risotto

I loved this dish. Maybe it was because I’ve been somewhat foie gras-deprived in California, but I found the liver to be seared perfectly with a rich, silky interior. An equally rich parmesan risotto was delicious as well with its al dente grains of rice; a drizzle of olive oil to finish provided a little bit of a fruity note to each bite.

Pan fried amadai cooked with its scales and served with a lily bulb yuzu scented broth

Pan fried amadai cooked with its scale and served with a lily bulb yuzu scented broth

Amadai was cooked with its scales intact, providing a natural texture, almost as if it had been breaded and fried. I really liked the crunch that each bite had, while the moist fish sat in a nice broth with floral and citrus accents.

This red wine seemed like an appropriate pairing for the next course.

red wine

Grilled beef served with seasonal vegetables and a natural gravy

Grilled beef served with seasonal vegetables and a natural gravy

Grilled beef served with seasonal vegetables and a natural gravy

I was eagerly anticipating this dish to see what the kitchen would do with some Japanese beef. I was slightly disappointed to see they used the relatively lean filet mignon; it was a very good piece of tenderloin but I thought another cut would stand out more. The vegetables were cooked until tender, each having its own disparate flavor. To pair with the course, I requested some of Robuchon’s signature mashed potatoes; the server said that they typically only serve them for dinner, but since I came all the way from America they obliged. Score! Reliably as ever, they were rich, buttery and delicious.

Pistachio mousse with pear sherbet and pistachio tuile

Pistachio mousse with pear sherbet and pistachio tuile

The pre-dessert was in the form of this refreshing and cool pear sorbet. A pistachio mousse and crisp tuile provided nuttiness and contrasting textures, while diced pears brought fresh flavors and sweetness to each bite.

Praline mousse with a pistachio filling and an apricot compote, almond ice cream

Praline mousse with a pistachio filling and an apricot compote, almond ice cream

The last course was this pretty strong dessert. The apricot itself was delicious and sweet, and I thought the almond ice cream really went well with it. The duo of praline and pistachio on the left provided more earthy, nutty bites that also paired well with the fresh apricot.

Coffee or tea served with petit fours

cappucino

Cassis macaron and chocolatepanna cotta with raspberry

Lastly, coffee (or tea) service came along with a cassis macaron, chocolate truffle, and panna cotta with raspberry and chocolate sauces.

There was a fun take-home gift of a large loaf of bread; not unlike the Las Vegas restaurant, it’s only for female guests. No fair.

take-home bread

Overall I thought the meal was excellent and the service even better. As expected, execution was on point and I found everything to pretty much be delicious. The cooking wasn’t particularly innovative I suppose, but for some reason I wasn’t looking for that at this point in the trip. Robuchon’s cooking around the world has a lot of Japanese accents, and it was fun to see much of the Japanese influences and ingredients incorporated here. I’d have to say this was easily the best Western meal of the trip.

yebisu garden place

yebisu garden place tree